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Journal
2015 | 60 | 3 | 469-473
Article title

Oxidative stability of the lipid fraction in cookies – the EPR study

Content
Title variants
Languages of publication
EN
Abstracts
EN
Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologically active substances with antioxidant activity. In this work, electron paramagnetic resonance spectroscopy was used to monitor the lipid oxidation in cookies with rosemary and thyme extracts subjected to the storage in elevated temperature. It was shown that thyme extract can be used as a natural antioxidant source for the preparation of bakery products, while the rosemary extract should be used with care in fat-rich products exposed to high temperatures.
Publisher
Journal
Year
Volume
60
Issue
3
Pages
469-473
Physical description
Dates
published
1 - 7 - 2015
received
24 - 9 - 2014
accepted
30 - 1 - 2015
online
6 - 8 - 2015
References
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Document Type
Publication order reference
YADDA identifier
bwmeta1.element.-psjd-doi-10_1515_nuka-2015-0083
Identifiers
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